Easy Baked Salmon Risotto
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, crushed
- 200g rice
- 1 small glass white wine
- 900ml stock fresh or from a cube
- 1 large handful chopped herbs (parsley, chives)
- Black pepper
- 320g frozen peas
- 4 salmon fillets
- 2 tbsp cream cheese
- 400g spinach or chard
Preparation
Preheat the oven to 180°C.
Use an oven-proof casserole dish or pan. Heat the oil and sauté the onion for a couple of minutes, then add the garlic.
Add the rice and stir it in. Pour in the glass of wine and allow it to sizzle.
Add the stock, herbs, peas, and black pepper. Cover with a lid and bake in the oven for 20 minutes.
Place the salmon on a baking tray and cook in the lower part of the oven for 12 to 15 minutes.
Once the salmon is cooked, flake it.
Stir the risotto, add the chopped green leaves, cream cheese, and salmon. If needed, add more liquid.
Return to the oven for 5 minutes, then serve with black pepper and Parmesan cheese.
Tips
This baked method reduces the need for constant stirring in traditional risotto.
Using frozen vegetables and baking salmon simplifies preparation and minimizes pans.
